Description
Disney magic sparkles through Mickey Mouse Christmas cupcakes, delighting families with festive cheer. Chocolate cake bases adorned with cheerful Santa hat frosting and Mickey-shaped sprinkles promise delightful holiday sweetness you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients (Flour and Sugars):
- 1 ½ cups (350 ml) all-purpose flour
- ¾ cup (150 g) granulated sugar
Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients and Additions:
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) sour cream
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1 cup (226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Red and green gel food coloring
Decoration Ingredients:
- Mini Oreo cookies (for Mickey ears)
- Holiday sprinkles
- Edible glitter (optional)
Instructions
- Prepare the cupcake batter by combining dry ingredients in a medium mixing vessel. In a separate large bowl, whisk butter and sugar until achieving a creamy, aerated texture. Incorporate eggs individually, ensuring thorough blending after each addition. Infuse vanilla extract for enhanced flavor.
- Gently fold dry ingredients into the butter mixture, alternating with milk and sour cream. Maintain a delicate mixing technique to preserve the batter’s light consistency. Distribute batter evenly into festive cupcake liners, filling approximately three-quarters full.
- Position the muffin tin in a preheated oven at 350F (175C). Bake for 18-20 minutes, monitoring for a golden surface and checking doneness with a clean toothpick inserted into the center. Allow cupcakes to cool completely on a wire rack.
- Create frosting by whipping butter until smooth and glossy. Gradually integrate powdered sugar, mixing until achieving a uniform texture. Enhance with vanilla extract and heavy cream, whisking until the frosting becomes fluffy and pipeable.
- Divide frosting into separate bowls and tint using gel food coloring – one batch red and another green – to create a festive color palette.
- Decorate cooled cupcakes by piping colored frosting using a decorative star or round tip. Strategically place mini Oreos to represent Mickey Mouse ears on each cupcake.
- Embellish with holiday sprinkles and edible glitter for a whimsical, magical finishing touch. Arrange on a decorative platter for a delightful presentation.
Notes
- Measure ingredients precisely to ensure consistent cupcake texture and prevent dry or dense results.
- Room temperature ingredients blend smoother, creating a more even and lighter cake batter.
- Avoid overmixing the batter to prevent tough, rubbery cupcakes by stopping when ingredients are just combined.
- Use gel food coloring for vibrant colors without changing frosting consistency, unlike liquid food coloring.
- Check cupcakes early to prevent overbaking, which can lead to dry desserts – start testing at 16 minutes.
- Create dairy-free version by substituting butter with coconut oil and milk with almond milk for similar texture.
- Store decorated cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- Freeze unfrosted cupcakes wrapped tightly for up to 2 weeks, thawing at room temperature before decorating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 360
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg